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Topic: Decocting a Pils (Read 4411 times)

I copied and saved Gordon's instructions for decocting a hefe in another thread, so I'm hoping he might help me out here, or anyone else for that matter. I'd just like to know what the standard decoction temps/rests are for a German pils. A Google search for "decocting a pils" resulted in mainly Bohemian pils. Maybe decocting a German pils is not that common?

I also use the Hockhurz rest temps when decocting my pils. I do a 40 min rest at 148. I pull a thick decoction, bring it to a boil, and add it back to the main mash to hit an alpha temp of 158. I hold the alpha rest for 30 min. Then, I pull a thin decoction, bring it to a boil, and add it back to hit a mashout temp of 170.

I've always used a single infusion @ 148F for 90 minutes, but I'm considering anything that might improve my pilseners.

I'm planning on starting a new thread with results and discussion. I'll have some analysis and graphs and such. I'll release all the primary-source data so people can look at it and draw their own conclusions. It'll probably be two weeks out, maybe three, before all the data is received, compiled, analysed and released.

One thing I've learned from this experience is that I can't reasonably evaluate small changes in my process. The bias and expectation effects are too great for me to draw anything close to an objective conclusion.

As Jeff pointed out earlier in the thread, the feedback you'll get from most people is "I do it this way and I like it," or "I've tried it several ways and prefer this one," but from my own experience I don't believe that type of empirical data is ideal to determine a "best practice." The truth is there are a bunch of ways to make good beer, and there may or may not be a way to make that good beer better.

How important is the sacc. rest in the decoction? I thought the grain bill of a pils had enough enzymes so why not go straight to boiling?

Here's an extreme example: Kris England's Kesselmaisch. Basically, you boil all the grain in the mash, leaving only a thin portion of mash liquid behind. I've tried this, and it took for-freaking-ever to get decent conversion, which didn't happen even with a 2 hour mash.

Theoretically, enough enzymes should be left in the dunnmaisch portion to convert the liberated starches, but in my case it wasn't enough. I threw in another pound or two of base malt and it converted within a reasonable timeframe (30-45min, IIRC, it was a few years ago I did this). That was a long brew day, and a PITA, so now I always stop for sacc. rests on all my decoctions.

I think Kris England is a smart guy and great brewer, but also kind of crazy. His skill level is so far above the rest of us I think he needs a "Kids, don't try this at home" warning on a lot of his advice.

Whatever calculator or formula you use, pull 25% extra just to be sure. You should also keep some boiling water on hand too. I think the issue for my setup is that my mash is cooling while I'm bringing the decoction up to boiling, so by the time my decoction is done boiling my mash temp is too low to hit my new target. I use an Igloo cooler for my MLT.